Question:

The most appropriate method of making egg-albumin sol is :

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Albumin is in the egg white (the transparent part) and must not be denatured by boiling.
Updated On: Nov 11, 2026
  • Break an egg carefully and transfer the transparent part of the content to 100 mL of 5% w/V saline solution and stir well.
  • Break an egg carefully and transfer only the yellow part of the content to 100 mL of 5% w/V saline solution and stir well.
  • Keep the egg in boiling water for 10 minutes. After removing the shell, transfer the white part of the content to 100 mL of 5% w/V saline solution and homogenize with a mechanical shaker.
  • Keep the egg in boiling water for 10 minutes. After removing the shell, transfer the yellow part of the content to 100 mL of 5% w/V saline solution and homogenize with a mechanical shaker.
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The Correct Option is A

Solution and Explanation

Egg albumin is the protein present in the egg white, which is the transparent part of the raw egg; the yellow part is the yolk.
Boiling the egg would coagulate (denature) the protein irreversibly, so no sol could be made. This eliminates options (3) and (4).
The yolk is not albumin, which eliminates option (2).
So the raw transparent white is stirred into 5% saline (albumin dissolves in dilute salt solution) to give the sol.
Answer: (1) Break an egg carefully and transfer the transparent part of the content to 100 mL of 5% w/V saline solution and stir well.
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